Meats Low in Docosapentaenoic acid (n-3) (41st - 60th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  0 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  0 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  0 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  0 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  0 mg
• Cattle, Offal (tongue, raw)
  
  0 mg
• Cattle, Offal (heart, raw)
  
  0 mg
• Cattle, Offal (sinew, boiled)
  
  0 mg
• Cattle, Offal (tail, raw)
  
  0 mg
• Horse (meat, lean, raw)
  
  0 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  0 mg
• Swine, Offal (tongue, raw)
  
  0 mg
• Swine, Offal (heart, raw)
  
  0 mg
• Swine, Ham (loin)
  
  0 mg
• Swine, Bacon
  
  0 mg
• Swine, Sausage (vienna)
  
  0 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  0 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0 mg
• Duck, domesticated (meat, with skin, raw)
  
  0 mg
• Chicken, Offal (skin, breast, raw)
  
  0 mg